Carrots Lyonnaise - cooking recipe

Ingredients

1 lb. carrots
1 chicken bouillon cube, dissolved in 1/2 c. boiling water
1/4 c. butter
1 chopped onion
1 Tbsp. flour
1/4 tsp. salt (scant)
dash of pepper
3/4 c. water

Preparation

Cut up carrots and cook in the bouillon cube and water until almost tender.
Melt butter.
Add onions and cook, covered, for 15 minutes, stirring occasionally.
Stir in flour, salt, pepper and water.
Bring to a boil.
Add carrots and stock.
Simmer 10 minutes.
Serves 6.